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I'm new to this stuff but, I am wondering if a pork sirloin roast is ok to use for brats or bologna? Local super market has them on sale pretty cheap and was thinking about grabbing a couple to give it a try.
I've used lean pork loins (less than 10% fat) for sausage (not necessarily recommended as it's a bit $$ for making sausage), but as Dutch mentioned, your cut is TOO lean to not be supplemented with additional fat.
For me, pork butts are ideal for sausage as the fat/lean ration is already present.
You can make sausage out of anything, so if they're on sale cheap enough, go for it!
I do agree with the advice given above though, if butts are cheper buy them, and if the sirloin is cheaper then simply add some fat or use cooking techniques for ultra-low fat meats.